Peanut Butter Overnight Oats

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This peanut butter overnight oats recipe is a delicious, healthy breakfast full of protein and fiber! Made with only 7 ingredients in 5 minutes, they’re a great meal prep breakfast for busy mornings.

Peanut Butter Overnight Oats in a jar topped with bananas and chia seeds


This peanut butter overnight oats recipe is a hearty and nutritious breakfast, guaranteed to keep you full until lunch.

I often prep this recipe (along with yogurt overnight oats) on Sunday to enjoy for a few mornings.

Peanut butter adds protein and healthy fats while chia seeds bring the fiber and even more protein. Plus, it’s so delicious you’ll want to make it on repeat.

a spoon putting peanut butter on top of a jar of Peanut Butter Overnight Oats

Peanut Butter Overnight Oats: Ingredient Substitutions

overhead photo of the labeled ingredients in this peanut butter overnight oats recipe
  • Milk Any non-dairy or regular dairy milk works great: whole milk, almond milk, coconut milk, etc. 
  • Honey. maple syrup is a great substitute for honey.
  • Peanut Butter. both creamy and crunchy work great. Or use your favorite nut or seed butter (almond butter, sunflower seed butter, etc.)
  • Old fashioned oats. Quick-cooking oats, rolled oats and steel cut oats can all be used to make this recipe.
up close photo of Peanut Butter Overnight Oats in a glass jar topped with bananas and chia seeds

How to Make Peanut Butter Overnight Oats

There are two ways to make this peanut butter overnight oats recipe – either in a blender or by hand. I will show you both.

Blender Method

Begin by blending the ingredients (except for the oats) together. Blending the chia seeds results in a smooth and creamy base mixture that doesn’t get stuck in your teeth!

Even though I like to blend the chia seeds, the texture is the best when the oatmeal retains its hearty, chewy texture and is not blended into the other ingredients.

So add the oats last and pulse once to combine.

Mix By Hand

Whisk or stir all the ingredients together in a large bowl. Then, let the mixture sit before transferring glass jars.

Then transfer to glass jars with lids and store overnight to enjoy in the morning.

If desired, you can add the toppings of your choice to the peanut butter overnight oats before refrigerating. Here are some suggestions:

Peanut Butter Overnight Oats in 3 glass jars

Serve

I suggest serving the peanut butter overnight oats chilled. If you prefer to eat oatmeal warm, you can heat them up (or try this stovetop peanut butter oatmeal recipe).

Store

Store in a glass jar with a lid for up to 5 days in the refrigerator or in the freezer for up to 2 months. Thaw slowly in the refrigerator.

two jars of Peanut Butter Overnight Oats with bananaas

Peanut Butter Overnight Oats Recipe FAQs

How long can overnight oats sit in the fridge?

If stored in an airtight container, like a glass jar with a lid, overnight oats can be stored in the fridge for up to 5 days (although they never last that long in my house).

Can you use quick-cooking oats for overnight oats? 

Yes. You can use quick-cooking oats in place of old-fashioned oats. The benefit of making this choice is that it doesn’t need to soak as long! These peanut butter overnight oats only need to “soak” for one hour if quick oats are used. However, they can still be enjoyed the next day (and a few days after that)!

Why use Chia seeds in overnight oats? 

Protein. One serving of these peanut butter overnight oats recipe has 11.4 g of protein.
Fiber. Another nutrient we never get enough of, but that’s abundant in chia seeds!
Iron. Chia seeds are rich in iron, and are a great superfood to add to your diet if you’re looking to increase your iron intake.
Thickener. Chia seeds absorb the milk and thicken the mixutre.

Peanut Butter Overnight Oats in a glass jar topped with bananas, chia seeds and more peanut butter

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Peanut Butter Overnight Oats with Chia Seeds

Laura
This peanut butter overnight oats recipe is an amazing, healthy breakfast full of protein and fiber! Made with only 7 ingredients in 5 minutes, they're a great meal prep breakfast for busy mornings.
5 from 16 votes
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 316
Prep Time5 minutes
Chilling12 hours
Total Time5 minutes

Ingredients 
 

Instructions 

  • Put almond milk, maple syrup, peanut butter, vanilla, salt, cinnamon and chia seeds in the container of a blender.
  • Begin blending, starting on low speed and gradually increasing to high.
  • Blend for 30-60 seconds or until the mixture is smooth and chia seeds are completely blended.
  • Add old-fashioned oats and pulse to combine (e.g. blend for no more than 5 seconds to retain the oat texture).
  • Pour mixture into four glass jars and covered with a lid.
  • Place in the refrigerator overnight and enjoy the next day for breakfast.

Video

Notes

Ingredient Substitutions
  • Milk Any non-dairy or regular dairy milk works great: whole milk, almond milk, coconut milk, etc. 
  • Honey. maple syrup is a great substitute for honey.
  • Peanut Butter. both creamy and crunchy work great. Or use your favorite nut or seed butter (almond butter, sunflower seed butter, etc.)
  • Old fashioned oats. Quick-cooking oats, rolled oats and steel cut oats can all be used to make this recipe.
Make By Hand
If you prefer to make this recipe by hand, just whisk the ingredients in a large bowl instead of putting them in the blender. Then follow the recipe instructions. 
Store
Store in a glass jar with a lid for up to 5 days in the refrigerator or in the freezer for up to 2 months. Thaw slowly in the refrigerator.

Nutrition

Serving: 0.25recipe | Calories: 316kcal | Carbohydrates: 37g | Protein: 11.4g | Fat: 14.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 5.1g | Sodium: 190mg | Potassium: 182.3mg | Fiber: 10.5g | Sugar: 13.7g | Vitamin A: 190IU | Calcium: 289mg | Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




24 Comments

  1. 5 stars
    Im not sure if I did something wrong but mine only made about (3) 6oz servings and looks nothing like the blended photo. The chia seeds definitely did not blend all the way they just expanded. Mine in the blender looks more like the hand mixed photos just thicker. Maybe I should add more milk? Anyways I hope they at least taste good!

    1. Did you use a high-powered blender? That really matters when it comes to blending chia seeds. My top suggestion is a Vitamix, a blendtec also works.

  2. Can I pulse the oats in the food processor and use them as a powder to make this? I don’t like the texture of the oat flakes so I would prefer it to be more like a pudding but dunno if it would work or not?

  3. 5 stars
    Love this recipe. It is my go-to breakfast every morning to take with me to work. I add 1 T of flaxseed, chopped pecans, & banana in the morning when I am ready to eat.